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May 9, 2024African Journal of Agriculture and Food ScienceOpen Access

Development of Whey Beverages from Paneer Preparation Using Fruit Coagulants: A Comparative Study on Physicochemical and Sensory Properties

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Authors

AAA. AminaBUB. Usha

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Cite This Study

Amina et al. (2024) studied this question.

synapsesocial.com/papers/68e6aeb0b6db64358763089fhttps://doi.org/10.52589/ajafs-uhavcptq
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Study of physico-chemical properties and amino acid profiling of buffalo paneer and acid whey2024
  2. 2Development of Functional Nutritional Whey Beverage with Herbal Extract and Its Sensory Quality2024
  3. 3Harnessing the Potential of Whey in the Creation of Innovative Food Products: Contributions to the Circular Economy2024 · 13 citations
  4. 4Sensorial Attributes of Fermented Whey Drinks with Either Natural or Artificial Flavoring Agents2024 · 5 citations
  5. 5Development and Evaluation of a Mango-Based Whey Drink Using Three Processing Techniques: A Comparative Study of their Bioactive and Nutritional Profiling2026